Ratatouille

The classic French vegetable dish of ratatouille. A perfect blend of sliced vegetables slowly cooked in a tomato sauce with herbs and garlic, until soft and tender and all fused together. I love to make this whenever I feel like something warm, healthy and comforting.

Serves 4

Ingredients:

• 1 zucchini

• 1 egg plant

• 1 yellow squash

• 1 red bell pepper

• 1 large onion

• 1 can of tomatoes

• 2 cloves garlic

• 1 tsp dried thyme, or 5 sprigs fresh thyme

• ½ cup olive oil

Method:

Step 1: Preheat oven to 370F / gas 5 / 190c

Slice all vegetable apart from the pepper into thin rounds.  Deseed and slice the pepper into strips.

Place vegetables on to a baking sheet and sprinkle with olive oil and season with salt and pepper and half the thyme.

Pop into your preheated oven for 10- 15 minutes, turning them once so they are browned each side. Add a drizzle more olive oil if they look dry.  Take out of the oven.

(you can also cook the vegetables each side in a frying pan)

Step 2:

Add a tablespoon of olive oil to a pan, add the garlic, the rest of the thyme and canned tomatoes, with ½ cup of water and let simmer gently for 10 minutes.

Step 3:

Using an oven proof shallow pan or dish, add the onions to the bottom of the dish, then half the tomato sauce spread over.  Next arrange the cooked sliced vegetables in a pattern over the top.  Spread the rest of the tomatoes over the top.

Place back into the oven at 350F / 180c for a further 20 minutes.

Step 4:

Take out of the oven and serve with some fresh crusty bread, or potatoes or whatever you want to eat with it.